Photography, White Tip Shark, Plumber,

I get posts from the National Geographic with some wonderful pictures. I have always said I am a lousy photographer, but today they carried the following quote:

 "If you want to be a better photographer, stand in front of more interesting stuff."
— Jim Richardson, photographer
@Of course that's not so easy for most of us. For instance there is an article on the White tip Shark which is becoming extinct due to overfishing. These sharks once ruled the seas and now they are nearly gone. This is a fantastic picture, but how often do any of us get in a position to take such a wonderful shot. Apart from the quality of one's camera of course. Most people use their cell phones these days anyway.

Hey the plumber comes today, finally we will get rid of our aggravating dripping tap. I can't believe it has taken so long to get the plumber here, especially as he was in the building on Friday. I guess they are less concerned with water wastage than we are.

Here's one for you to celebrate the Olympic Games. This is Jamie Oliver's recipe. I checked with my local liquor store and they do sell cachaça in 700 or 750 ml bottles. It isn't cheap mind you.

Caipirinha

The caipirinha is so addictively simple—just lime juice, simple syrup, and the rum-like spirit cachaça—it’s no wonder the drink is Brazil’s national cocktail.

5 limes
12 tablespoons golden caster sugar
2 cm fresh ginger, peeled and finely grated
1 kg ice cubes , crushed
70 cl Cachaça
1 small bunch fresh mint, leaves picked

• This is a wonderfully refreshing Brazilian cocktail using Cachaça. You should be able to pick up a bottle in most supermarkets these days, I’ve seen it made with vodka as well but if you can, use Cachaça to ensure it’s the real deal.
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• Roll the limes on your chopping board with the heel of your hand to get all the lovely juices going, then cut them into wedges and squeeze the juice into a large 1½ litre jug, chucking the wedges in there after you’ve squeezed them.
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• Add the sugar and ginger then spend a couple of minutes bashing and squishing it all up with the end of a wooden rolling pin to really get all those flavours going. Half fill the jug with crushed ice, and bash again. Pour in the Cachaça and stir well. Have a little taste then tweak the acidity to your liking, adding more sugar if needed. Top the jug up with more crushed ice then tear in the mint leaves and give it a good stir. Serve and enjoy as a refreshing cocktail with friends.

Have a great day